a thousand years ago Alton Brown demo'd how to get nice rice reliably....
by weight: 1 part rice, 2 parts water
bring water to a boil, add rice, when it returns to a boil stick the covered pot in the oven.
(add pat of butter to water if desired)
small batch, 15 minutes in oven, remove, let stand covered for 15 minutes
large batch, 20 minutes in oven, remove, let stand covered for 15 minutes.
(my experience - anything from 300F - 425F)
fluff it up and you're good to go. been using that technique for decades and it has never failed.
last couple years I've gotten into basmati, texmex, etc etc - and found the 1:2 _by weight_ ratio works for all that I've tried ....
except "wild rice" - which isn't really a rice, but whatever.
